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Marinated steak, with Indian Chutney

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Ingredients

Adjust Servings:
2 pounds Beef skirt or flank steak, cut into ¼ inch thick
2 tablespoons Lime juice
2 tablespoons White vinegar
2 tablespoons Garlic cloves minced
1 tablespoon Vegetable oil
1 teaspoon Salt
1/2 teaspoon Black pepper
1/3 cup fresh Cilantro
9 small Red Peppers yellow, and/or green sweet peppers
Tomato-Yellow Pepper Chutney

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Marinated steak, with Indian Chutney

Cuisine:

    Chutney or what we often call relish is one of the base stones of this recipe. Along with the lime and garlic it offers a taste of the traditional Indian cuisine.

    • 4 Hours
    • Serves 8
    • Medium

    Ingredients

    Directions

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    Who of us have not heard and loved Indian curry and biryani? The Indian cuisine is so versatile due to the spices and natural resources the land offers each season.

    Featured image:
    Squash & Habañero Chutney Recipe
    by MyLastBite @ flickr

    Steps

    1
    Done

    Trim the fat of the steak, place it in a plastic bag and set it in a large dish.

    2
    Done

    Aside, in a saucepan, mix lime juice, vinegar, garlic, oil, salt, and black pepper, then add in coriander. 

    3
    Done

    Over the steak, pour the marinade you just mixed; seal the bag and let it sit in the refrigerator for 2 hours (keeping it longer is even better, the more it's marinated, the sweeter the taste).

    4
    Done

    Get your steak out of the fridge, drain the marinade excess and let it stand at room temperature for 30 minutes.

    5
    Done

    On the grill, place the steak directly on the rack and heat it over medium-high heat. 

    6
    Done

    Cover the grill with a lid and cook on medium heat (145°F) for 10 to 12 minutes, turning only once in the middle of the grill.

    7
    Done

    Let the steak sit for 5 minutes, then slice it thinly.

    8
    Done

    In the meantime, place sweet peppers on the grill rack, and let them grill for about 5 minutes or until slightly tender, turning frequently.

    9
    Done

    Finally, serve the sliced steak with the grilled peppers and the Chutney.

    10
    Done

    *Tomato and pepper Chutney:

    On the same grill, place 1 large yellow sweet pepper over medium heat. 

    11
    Done

    Cover and grill for 10 to 12 minutes or exactly until they're blistered and charred. Note that they have to be turned occasionally. 

    12
    Done

    Wrap the pepper in foil, folding the edges together to enclose it. Let it stand for 15 minutes. Then with a sharp knife, loosen the edges of the skin; and pull it off gently.

    13
    Done

    Chop pepper after getting rid of stems, seeds, and membranes, and set it aside.

    14
    Done

    In a pan, combine 2 medium tomatoes, seeded and chopped, ¼ teaspoon crushed red pepper. 

    15
    Done

    Cover the pan with foil and place it on the grill rack. 

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